Chicken

Steps

Cook potatoes
Preheat oven to 220°C. Dice potatoes 2cm and toss with potato spice mix and sesame oil on a
lined oven tray. Season and roast for about 20 minutes.

Prep chicken and veggies
Pat chicken dry and slice into 2cm strips. Place in a bowl with soy sauce and first measure of
hoisin sauce, toss to coat and set aside to marinate. Separate bok choy leaves; cut broccoli
into small florets; shred cabbage until you have about 2 cups worth; thinly slice spring onions.
Set aside separately.

Cook veggies
After potatoes have cooked for 20 minutes, add bok choy and broccoli to tray with potatoes and
roast for 5 minutes. Then add cabbage and second measure of sesame oil to tray with
veggies and roast a further 5 minutes, until all veggies are tender.

Cook chicken
Heat a drizzle of oil in a fry-pan on medium-high heat. Remove chicken from marinade, shaking
off excess, and cook, in batches, for 2-3 minutes or until cooked through. Turn often to ensure
even cooking.

Add water, remaining hoisin sauce and spring onions to pan with chicken and cook for about 1
minute, until thickened. Sprinkle over sesame seeds and set aside to rest.

Serve potatoes and veggies topped with hoisin chicken and a drizzle of sauce.